Onion Marmalade

By pattie_d

French Tart's Note:
I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade.

Read more at: http://www.food.com/recipe/confit-d-oignon-french-onion-marmalade

Ingredients

• 1 kg onion, red ot yellow, peeled & cut in half & sliced thinly
• 100 ml olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 2 rosemary sprigs
• 150 g soft brown sugar
• 75 ml dry white wine
• 75 ml red wine vinegar
• 25 ml balsamic vinegar
• Read more at: http://www.food.com/recipe/confit-d-oignon-french-onion-marmalade-211001?oc=linkback

Preparation

Step 1

1. In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

2. Cover & cook over a gentle heat until they start to colour.

3. Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

4.Take off the lid and add the sugar, wine & vinegars.

5. Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

6. You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan .